Salted Caramel White Chocolate Cookies

There is something truly irresistible about the classic combination of sweet creamy white chocolate and pockets of buttery salted caramel in these cookies. This salted caramel white chocolate cookies recipe creates indulgent bakery-style treats with crisp edges and chewy centers that are perfect for sharing or keeping all to yourself.

Whenever I bake these cookies the incredible aroma brings everyone to the kitchen before they are even out of the oven. My kids love helping drop the dough onto the sheet for perfectly rustic shapes.

Gather Your Ingredients

• Unsalted butter: cold or at room temperature delivers a rich flavor and perfect cookie texture avoid softened or melted butter for best results
• Brown sugar: adds depth and chew opt for a soft fresh brown sugar for ideal moisture
• Granulated sugar: balances sweetness and helps edges crisp up
• Large eggs: bind ingredients and provide structure use fresh eggs for richer taste
• Pure vanilla extract: rounds out flavors select real vanilla for the richest result
• All-purpose flour: builds the cookie and ensures a soft but chewy crumb
• Baking soda: promotes spread and slight lift
• Baking powder: helps cookies rise slightly select aluminum-free for a cleaner taste
• Salt: balances sweetness and enhances flavors choose fine sea salt for even distribution
• HERSHEYS sea salt caramel chips: add pops of sweet-salty caramel flavor hunt these out for their luscious texture
• White chocolate chips: give creamy bursts throughout pick quality brands with cocoa butter listed high up
• Optional soft caramel bits: contribute extra gooey centers seek out those made with real butter for the best meltaway effect

How to Make It

Prepare Baking Sheets:

Preheat oven to 350 degrees and line your baking sheets with parchment paper or a silpat. This creates a barrier so the caramel and chocolate do not stick and makes cleanup easy.

Cream Butter and Sugars:

In a medium mixing bowl combine cold or room temperature butter with brown sugar and granulated sugar. Cream together using a sturdy mixer or wooden spoon until light and fluffy. This aerates the dough and dissolves the sugars for a wonderful chew.

Add Eggs and Vanilla:

Add both eggs and vanilla extract to the butter mixture. Beat thoroughly until the mixture is beautifully pale and smooth. Whipping at this stage creates body which will make for thick cookies.

Combine Dry Ingredients:

In a separate bowl whisk together all-purpose flour baking soda baking powder and salt. Sift if your flour seems clumpy. Gently add dry ingredients to the wet mixture mixing just until combined. Overmixing can toughen the cookies.

Fold in Chips and Caramel:

Pour in the salted caramel chips white chocolate chips and caramel bits if using. Using a spatula or wooden spoon incorporate these evenly throughout so every cookie gets a dreamy amount of mix-ins. The dough will be thick and full.

Shape and Bake:

Scoop generous portions of dough about 1/4 cup each using a cookie or ice cream scoop. Drop onto the lined baking sheets leaving two inches of space between each. Gently flatten tops if thick. Bake in the preheated oven for around 12 to 15 minutes until edges are golden brown but centers still appear soft.

Cool and Enjoy:

Remove cookies from oven and let them sit on baking sheet for five minutes. This allows them to finish setting before moving them gently to a cooling rack. Enjoy warm for gooey caramel pockets or cool completely for a firmer texture.

One of my favorite touches is using extra caramel chips pressed into the tops before baking for dramatic bakery-style cookies. I remember my daughter asking if we could make a batch big enough to stack into a birthday cake — a memory I will never forget.

Flavor Boosters

If you cannot find sea salt caramel chips chop soft caramel candies and toss with a sprinkle of flaky salt. Look for high-quality white chocolate chips with real cocoa butter for best creamy melt. Swap in lightly toasted pecans or macadamias for extra crunch and buttery richness if you love nuts.

Serving Suggestions

Serve these cookies slightly warm with a scoop of vanilla ice cream for a decadent dessert. Pair with a cold glass of milk or a mug of coffee in the afternoon. Stack and wrap cookies in ribbon for a sweet edible gift during special holidays or birthdays.

Creative Twists

Salted caramel and white chocolate have both become bakery icons in the last decade combining classic flavors in an updated treat. These cookies are perfect for making during the winter baking season but feel just as festive in spring or fall — simply swap in themed sprinkles or festive chocolate chips for holidays.

Baking these with my kids has become a holiday tradition where we each customize our dough scoop with more or less chips depending on our mood. Every batch disappears quickly and someone always calls to ask if I can share a few extras for their freezer stash.

Common Questions About This Recipe

→ Can I use regular caramel chips instead of sea salt caramel chips?

Yes, regular caramel chips can be used, but sea salt caramel chips add a subtle salty contrast that enhances the overall flavor.

→ What makes these cookies chewy instead of crunchy?

The use of brown sugar and butter straight from the fridge helps retain moisture, giving the cookies their soft and chewy texture.

→ Can I substitute the white chocolate chips with other chocolate types?

Absolutely! Milk or dark chocolate chips can be used, but white chocolate complements the caramel’s richness especially well.

→ Do I need to chill the dough before baking?

No chilling is necessary unless your dough becomes warm while mixing. Chilling helps prevent spreading if the dough is too soft.

→ How should I store leftover cookies for freshness?

Store in an airtight container at room temperature for up to 4 days, or freeze for longer storage.